4-H Cake decorating.pdf

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UNIVERSITY OF WYOMING ¨ COOPERATIVE EXTENSION SERVICE ¨ MARCH 2001 ¨ 4-H 42500
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Prepared by:
Ronda Whitman, Albany County 4-H Leader
Acknowledgements:
Appreciation is extended to Wilton Enterprises, Inc., whose publications have served as
reference in the preparation of this 4-H manual, and for samples of techniques illustrated.
Graphic Designer: Tana Stith, College of Agriculture, Office of Communications and Technology
Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in coopera-
tion with the U.S. Department of Agriculture. Glen Whipple, Director, Cooperative Extension Service,
University of Wyoming, Laramie, Wyoming 82071.
Persons seeking admission, employment, or access to programs of the University of Wyoming shall
be considered without regard to race, color, religion, sex, national origin, disability, age, political
belief, veteran status, sexual orientation, and marital or familial status. Persons with disabilities
who require alternative means for communication or program information (Braille, large print,
audiotape, etc.) should contact their local UW CES Office. To file a complaint, write the UW Em-
ployment Practices/Affirmative Action Office, University of Wyoming, P.O. Box 3434, Laramie,
Wyoming 82071-3434.
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PROJECT INFORMATION
Introduction
each year. Refer to the table of contents to find
information for each project level.
When you bake and decorate a cake for a special
occasion, the smiling faces around the table will
be your greatest reward.
Place this manual in a loose-leaf binder. You may
want to keep your cake decorating records in the
same binder and add other information as you
progress.
After a few lessons and a lot of practice you will
be able to decorate beautiful cakes for birthday
parties, anniversaries, and other special days.
You can practice on practice boards, waxed
paper, or freezer paper (waxed side up) taped to
cardboard—or even a cake pan turned upside
down. Once you decorate the practice surface,
scrape the icing off and use it over again.
Basic supplies
Basic supplies
1.
Straight-sided cake pan or pans, preferably 8
inches round, 3 inches tall.
2.
Metal spatula with a rounded end (8 inches
or 11 inches, depending on your hand size).
3.
Decorating bags, three types are available.
•
Cake decorating records
Featherweight® or plastic bag with or
without coupler. (The coupler allows the
decorator to change tips on the same
bag.) Beginners should start with three
10-inch Featherweight® bags.
Keeping records or descriptions of your decorated
cakes is important. Either take a picture or draw
a simple diagram of each cake you decorate, then
give a short explanation of what you did and
what you learned, even if you had problems.
Also, keep a record of expenses and compare the
amount to what it would have cost to buy a
decorated cake.
•
Clear plastic disposable bags, usually
available in packages of 12 or 24.
•
Parchment or plastic-coated freezer paper.
4.
Decorating tips (see your particular level for
specific tips needed).
Cake decorating levels
5.
Three types of food colorings
•
Paste color
The 4-H Cake Decorating Project offers four
levels. These levels are:
•
Liquid coloring
•
Powdered coloring
Level 1: Beginning cake decorating—let’s begin.
Level 2: Intermediate cake decorating—flat
surface flowers, roses, and layer cakes.
Level 3: Advanced cake decorating—stacked
cakes, side decorations, lily nail flowers, and
more flowers.
Level 4: Master cake decorating—design your
own.
This cake decorating manual contains goals,
skills, and techniques for the project’s four levels.
Study these goals and establish your own goals
PROJECT INFORMATION
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Skills, techniques, and goals
6.
Box for storing all supplies together. Mark all
supplies with your initials for easy identifica-
tion, and store tips separately as they can be
easily dented or bent. Tips can be marked
with an engraver or fingernail polish.
The skills and techniques learned in this project
are listed in the chart found on pages 3 to 8.
They are divided by subject with the skill level
listed down the left side of the chart. Your 4-H
leader and parents can help you identify the
skills you want to learn according to the level in
which you are enrolled. Then, as the year
progresses, you can check to see what you have
learned and what you still have to do. Refer to
pages 3 through 8 in this manual to see what will
be learned in each level.
7.
Folder to hold your manual, cake records,
and other paperwork.
8.
Flat plate or cake board for displaying deco-
rated cake.
9.
Revolving cake stand or turntable (optional).
4-H cake decorating
You might like to try a technique above your skill
level, and you may have to repeat some methods.
However, you should master the minimum
number of required items in each decorating
level before moving on to the next level. Stay in a
level for more than one year if you have not
mastered the required skills.
The Wyoming 4-H Cake Decorating project is
divided into four skill levels:
LEVEL 1: The Beginning Decorator
Members will learn to bake and frost single-layer
cakes and learn simple decorating procedures.
LEVEL 2: The Intermediate Decorator
Members will learn how to bake two-layer cakes
and make flat surface flowers, simple flower nail
flowers, roses, a variety of borders, and special
effects like Cornelli lace, lattice work, basket-
weave, and others.
LEVEL 3: The Advanced Decorator
Members will learn to bake stacked and tiered
cakes, master all flat surface flowers, and learn to
make flowers using the lily nail.
LEVEL 4: The Master Decorator
Members will design their own projects using the
skills learned from previous levels.
2
PROJECT INFORMATION
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skills and
techniques
Decorating
kills and
echniques
L
E
V
E
L
SKILLS AND TECHNIQUES
Write year accomplished in small box.
Notes or comments
THE CAKE
Master all the items in your level before advancing to the next level.
1, 2 Bake and prepare level cake
1 Prepare single-layer cake (minimum 5)
1, 2 Prepare cut-up cake
1, 2 Prepare a cake in a shaped specialty pan
2
Prepare one- and two-layer cakes (minimum of 5)
2,3
Cut cakes for serving using different methods
3
Prepare a level, stacked cake
3
Prepare a level, tiered cake
FROSTING THE CAKE
Master all the items in your level before advancing to the next level.
1, 2 Achieve proper consistency of icing for frosting the cake
1, 2 Frost a smooth cake for decorating
2
Prepare a "filled" cake
ICINGS
Master all the items in your level before advancing to the next level.
Achieve the proper consistency for making the following:
BUTTERCREAM ICING
1 Decorations of stars, flowers, leaves
1, 2 Borders
1, 2 Writing
2 low s
2 Combination borders
2 Figure piping
2, 3 Side decorations
3D p i g w k
ROYAL ICING
2, 3 Flowers
2, 3 Figure piping
PROJECT INFORMATION
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